06/24/23 - posted by Tim Dineen

For those who wish to see the recipe - or actually make - this awesome confection, here is the recipe I first received when I volunteered at Project Open Hand and the recipe from Ernest Weil, from his Love To Bake Pastry Cookbook.: (To the best of my knowledge, the cookbook is still available as a download.)

Recipe From Helen Kane

Recipe From Fantasia Confections

One thing to note in Weil's recipe is when baking in a professional bakery, one doesn't make all of these individual parts per confection. You pull the pastry cream out of the 'fridge and often the cake rounds out of a freezer. You spend the time making the components, and then put the products together.

Something that takes 3 hours at home takes 15 minutes in the bakery.


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